French Onion Soup Topped French Bread Pizzas And Salad With Dijon Vinaigrette Recipes

CLASSIC FRENCH ONION SOUP

Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FRENCH ONION SOUP WITH FRENCH BREAD TOAST

French Onion Soup with French Bread Toast image

I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter
2 pounds onions, thinly sliced
1 tablespoon sugar
4 tablespoons all-purpose flour
3 cans (14-1/2 ounces each) beef broth
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 slices French bread, toasted
1 cup shredded Swiss cheese

Steps:

In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.

Nutrition Facts :

BEST EVER FRENCH ONION SOUP

Best Ever French Onion Soup image

Make and share this Best Ever French Onion Soup recipe from Food.com.

Provided by 2Bleu

Categories Clear Soup

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
4 large Spanish onions, quartered and cut into 1/4-inch slices
1/2 teaspoon salt
1/4 cup flour
9 cups beef broth
3/4 cup red wine
3 tablespoons brandy
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
4 slices French bread, 1/2-inch thick
4 -6 ounces gruyere cheese, shredded (or mozzarella)

Steps:

SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

FRENCH ONION SOUP PIZZA

French Onion Soup Pizza image

Make and share this French Onion Soup Pizza recipe from Food.com.

Provided by MARIA MAC

Categories Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces pizza dough
2 tablespoons butter
1 large vidalia onion
3 -4 garlic cloves
salt
pepper
1 sprig thyme
1/2 cup dry red wine
1 cup beef broth
1 tablespoon flour
1/4 cup heavy cream
1/3 lb gruyere cheese, sliced in chunks

Steps:

Add butter to skillet over medium heat. Once butter has melted, add onions, garlic, a good sprinkling of salt and pepper, and thyme. Allow onions to sweat down for about 10 minutes, then stir and let continue to sweat another 5 minutes.
Add wine and beef broth, simmering about 5-10 minutes or until wine starts to oxidize and turn brown. When onions are cooked through, drain and save the broth and wine mixture.
Add flour to wine and broth and boil mixture about 10 minutes it should be significantly reduced toabout 1/4 of what you started with.
Remove from heat and add cream.
Shape pizza dough into 10-12 inch diameter, 1/4 inch thick disk.
Put reduced sauce on dough.
Top with onions and then layer with chunks of Gruyere. Bake at 325 degrees on a middle to lower middle rack for about 15 minutes, checking to make sure the Gruyere doesn't burn.

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